20 mins + 48 hrs brine/pickle time
With Margaret River, Pemberton, and Great Southern, Western Australia offers winelovers much to celebrate. One thing shared across its regions is the ability to produce splendid white wines like the Snake & Herring Tough Love Chardonnay. From the winery's close Dunsborough neighbour, Yarri, comes chef Aaron Carr's pickled rainbow trout, its rich flavours a sublime match for the intense, limey acidity of the wine.
4 rainbow trout, filleted, skin on, pin boned
1 litre water
6 black peppercorns
1 bay leaf
1 lemon, peeled
Olive oil, thyme sprigs, bay leaf and orange peel to store
1 litre white wine vinegar
1/2 bunch dill
1 onion, sliced
50g sesame seeds
50g sunflower seeds
50ml extra virgin olive oil
120g corn flour
250ml hot water
1 celeriac, peeled, julienned
Pinch fine salt
1 tbsp Japanese mayonnaise
1 tsp wholegrain mustard
1 tbsp chopped capers
2 tbsp chopped flat leaf parsley
2 lemons, zested
1 tbsp lemon juice
Salt to season
Micro herbs to garnish
1. Brine: Place all ingredients in a saucepan over medium-high heat, bring to the boil. Remove, allow to cool. Place trout fillets in brine for 24 hours in fridge.
2. Pickle: Place vinegar, water and sugar in a saucepan, bring to boil. Add dill and onions. Stir. Remove from heat and allow to cool. Add trout, refrigerate for 24 hours.
3. Remove trout, place in a glass or ceramic container, cover with oil, thyme, bay leaf and orange peel.
4. Knäckebröd: Pre-heat oven to 145ºC. Place ingredients in a saucepan over medium heat. Cook, stirring, until thickened. Remove. Roll between 2 baking paper sheets. Bake on a lined baking tray for 8-10 minutes. Remove, tear into pieces, return to oven, bake 8 minutes.
5. Remoulade: combine celeriac and salt in a bowl, stand for 10 minutes. Rinse and pat dry. Add mayonnaise, mustard, capers, parsley, lemon zest and juice. Combine and season.
6. To serve: place trout on a plate with remoulade and knäckebröd. Garnish with micro herbs.
Wine match: Snake & Herring Tough Love Chardonnay 2017